Tofu Maki (Vegetarian Sushi)

Recipe by rsarahl
YIELD: 48 pieces


  • 6
    sheets nori
  • 4 12
    cups cooked sushi rice
  • 1
    lb extra firm tofu, drained
  • 2
    carrots, cut into 12 thin strips
  • 1 12
    medium avocados, cut into 12 one-quarter inch thick slices
  • 6
    green onion tops, about 7 inches in length
  • 1
    cucumber, peeled, halved lengthwise, seeded, and cut into 12 thin strips (7-inch)


  • Drain the tofu and slice in half width wise and then slice each half in half so you have 4 short pieces.
  • Holding your knife parallel to the cutting service, slice the tofu blocks in half.
  • Take each piece and cut in half again to yield 32 short pieces of tofu.
  • Cut off top quarter of each nori sheet along short end.
  • Place one sheet of nori with the shiny side down on a sushi mat.
  • The long end should be toward you.
  • Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
  • Place 2-3 pieces of tofu, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
  • Lift the edge of the nori closest to you and fold it over the filling.
  • Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
  • You need to press firmly on the roll to keep it tight.
  • Continue rolling to the top edge and press the mat at the top to seal the roll.
  • Let the roll rest for 5 minutes with the seam side down.
  • Repeat the procedure until all 6 sheets of nori are filled and rolled.
  • Slice each roll into 8 pieces and serve.
  • Note: Save any extra tofu pieces for another batch of avocado rolls or use in a salad or fry them up and serve as a crispy treat.